Peruvian Steak Stir-fry

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Recipe source: Milk Street Magazine (March/April 2018)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (267.4 g)
  • Calories 254.9
  • Total Fat - 6.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 100.4 mg
  • Sodium - 1635.2 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.2 g
  • Protein - 40.3 g
  • Calcium - 62 mg
  • Iron - 3.5 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.2 mg

Step 1

In a bowl combine the steak, cumin and 1 teaspoon each of salt and pepper, and 2 tablespoons of the soy sauce. Marinate for 10 minutes. Pat the meat dry and set aside.

Step 2

In a skillet over high heat heat 1 tablespoon of the oil until smoking. Add half of the meat in a single layer and cook, turning once until browned on both sides (2-3 minutes). Transfer to a plate and repeat with 1 tablespoon of oil and remaining meat.

Step 3

Heat the remaining 1 tablespoons of oil over medium high heat until shimmering. Add the onion and cook until it starts to soften (2 minutes). Stir in vinegar and remaining soy sauce, scraping up any browned bits. Cook until sauce thickens (1 minute). Stir in the garlic and galleon and cook until fragrant (under 1 minute). Add the tomatoes and meat and cook until warm (under 1 minute). Season with salt and pepper.

Tips & Variations


No special items needed.

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